Chicken Piccata from "The Bear"
Hulu’s “The Bear” is a neverending resource for delicious recipes – this chicken piccata recipe included! Buttery and lemony with a touch of salt and brine from the capers, it’s a light and delicious dish, perfect for a weeknight dinner. If you enjoyed The Bear, make sure to check out our take on the famous spaghetti.
Here at the Culinary Cartel, we love recreating a great recipe. Bonus points if I get to eat the whole thing! It goes without saying, Hulu’s breakout series “The Bear” has proven itself to be a fantastic source of delicious recipes and inspiration in the kitchen. First it was The Bear Spaghetti, now enter the new darling – Chicken Piccata!
I simply love a great chicken piccata. It’s simple, zingy, fresh and utterly delicious. The best part? It’s a quick dish to throw together in a few minutes, and though it comes out looking fancy as anything, you don’t need complicated or hard-to-get ingredients.
So, what makes a great chicken piccata?
To make a fantastic chicken piccata, you’re going to need the following basics
- Chicken
- Garlic
- Capers
- Lemon
- Parsley
- Wine
Simple as that! You’ll fillet, pound and season the chicken – skipping the dredging and dipping, because who has time for that – and pan fry the chicken. Make the sauce in the same pan, keeping all those flavourful sticky bits for your sauce, and voila! It’s essentially a one-pan wonder.
Enjoy this divine little dish on its own, or serve it alongside your favourite sides. We’re partial to this mash.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe
video on Instagram click here. Happy cooking!
Frequently Asked Questions
What wine should I use to make the chicken piccata?
A dry white wine will be perfect to use in this recipe. If you don’t have wine, you can use more stock; however, the flavour will not be as piquant without it.
Why add cold butter to the piccata sauce at the end?
Adding cold butter to the sauce helps the ingredients to emulsify, adding shine and rich buttery flavour to the sauce.
Chicken Piccata from “The Bear”
- Total Time: < 15 Minutes
- Yield: 2 Servings
Description
Hulu’s “The Bear” is a neverending resource for delicious recipes – this chicken piccata recipe included! Lightly spicy, acidic and salty, it’s a light and delicious dish, perfect for a weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 shallot, or 1/2 white onion
- 1 garlic clove
- 1 1/2 Tbsp capers
- 1/3 cup white wine
- 1 lemon (half to cook, half for finishing)
- 1/2 cup hot chicken stock
- 4 Tbsp cold butter
- 2 Tbsp neutral oil
- salt and pepper
- parsley, washed and chopped
- “The Bear “Herby Mash for serving
Instructions
- Slice each chicken breast in half crosswise, starting from the thickest part and working towards the thinnest part. You should have four thin pieces
- Place the chicken pieces between two sheets of baking paper or plastic wrap. Use a meat mallet or a heavy object to pound the chicken until it’s about 4mm thick.
- Season both sides of the chicken with salt and pepper, then set aside.
- Heat 2 tablespoons of neutral oil in a large, heavy-bottomed pan or skillet over medium-high heat. The oil should shimmer but not smoke.
- Add the chicken pieces to the pan. Press each piece gently with tongs or a spatula to help it brown evenly. Cook for 2-4 minutes on the first side until deeply golden brown.
- Flip the chicken and cook for an additional 1-2 minutes on the other side.
- Once cooked, transfer the chicken to a plate and keep it warm while you make the sauce.
- In the same pan (without wiping it clean), add 2 tablespoons of butter. Once melted, add the chopped shallot (or onion), minced garlic, and capers. Sauté over medium heat until the mixture is caramelized, about 2-3 minutes.
- Add the lemon slices to the pan and cook for an additional 2 minutes.
- Pour in the white wine and cook, stirring occasionally, until the liquid is reduced by half.
- Stir in the hot chicken stock, then whisk in the remaining 2 tablespoons of cold butter until the sauce is smooth and slightly thickened.
- Season the sauce with salt and pepper to taste. Squeeze in some fresh lemon juice and sprinkle chopped parsley over the sauce.
- Briefly warm the chicken in the sauce, transfer to a plate piled with this herby mash, then spoon over the sauce and serve.
- Prep Time: < 5 Minutes
- Cook Time: < 10 Minutes
- Category: Mains
- Method: Fry
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1
- Calories: 619.3kcal
- Sugar: 2.48g
- Sodium: 755.51mg
- Fat: 41.44g
- Saturated Fat: 16.78g
- Unsaturated Fat: 20.94g
- Trans Fat: 0.02g
- Carbohydrates: 7.74g
- Fiber: 1.59g
- Protein: 47.14g
- Cholesterol: 204.03mg
5 Responses
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Delicious!!!!! Thanks for sharing!
What about the shallot? In the movie he used shallot too I guess. right?
Made this with herby mash, me and my partner licked our plates clean! Great recipe
Oh wow! This is wonderful to hear! So happy you enjoyed this recipe!